Description
This Corned Beef & Cabbage Sheet-Pan Dinner is packed with irresistible flavors, quick to prepare, and perfect for a hearty meal. Enjoy tender corned beef, vibrant carrots, and savory cabbage in a single dish that simplifies dinner without sacrificing taste.
Ingredients
Scale
- 5 large carrots, cut into 2-inch pieces
- 1 large onion, peeled, cut into 2-inch pieces
- 24 oz. small (1 to 2-inch) waxy potatoes
- ⅓ cup grainy mustard
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. caraway seeds
- 1 tsp. onion powder
- 1 tsp. ground allspice
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes
- 1 (10 oz.) bag shredded cabbage
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice and toss until well coated.
- Spread the vegetables on a sheet pan in a single layer and bake for 30 minutes.
- In the same bowl, combine corned beef and shredded cabbage, tossing to coat with any remaining mustard and spices.
- After 30 minutes, remove the pan from the oven and add corned beef and cabbage. Return the pan to the oven and bake for an additional 10 minutes.
- Remove from the oven and serve immediately.
Notes
Make sure to spread the vegetables evenly on the pan for even cooking.
Let the dish cool slightly before serving to help enhance the flavors.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 415
- Sugar: 2g
- Sodium: 1065mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 52mg